Lemon Pudding Cheesecake

"This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do."
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Ready In:
1hr 45mins




  • Preheat oven to 325.
  • Mix crushed vanilla wafers, 1 tbsp.
  • sugar and melted butter.
  • Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
  • Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
  • Add sour cream and min.
  • Add eggs one at a time.
  • Mix in dry pudding just until blended.
  • Bake one hour and 5-15 minutes until center of cheesecake is set.
  • Run a knive around the edge of the pan.
  • Let cool then refrigerate overnight.
  • Remove sides of pan.
  • Keep refrigerated.
  • (Blueberry pie filling sounds like a good topping but it is good plain).

Questions & Replies

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  1. andypandy
    It was easy to make, a little on the expensive side . I baked for 1 1/4 hours at 325, worked okay. Creamy nice tasting, but as the recipe states Lemon Pudding Cheesecake, and that is what it tasted like lemon pudding, so all said and done, I prefer many other cakes to this one, to serve as a cheesecake.
  2. OB Nurse
    Made this for our family gathering Sunday evening. Wonderful, creamy, and sweet & delicately tart at the same time. I scraped off the strawberry cool whip on my own piece, but the others enjoyed it with it. Tasted like New York style lemon cheesecake. I could have sworn the crust had blendarized pecans in it, had I not made it myself and had known I didn't put any nuts in the crust. I like this crust much better than graham cracker ones. It did take about 1&1/2 hrs to cook, but maybe my oven is cooler than barbacious'.
  3. Tamala2
    I used pistachio pudding mix and it was pretty good. also I didn't cook it for the whole hour and 15 minutes, only about 50 to 55 minutes. Maybe my oven is hotter.


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